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Ingredientes
- 4 lb trimmed beets (without tops) unpeeled
- 1 Tbsp. red wine vinegar
- 12 x oranges rind and pith cut free with a serrated knife and sections cut away from the membranes
- 1 tsp freshly-grated orange zest
- 1/3 c. fresh orange juice
- 1/4 c. sugar
- 1/2 c. distilled vinegar
- 1/2 c. extra-virgin extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste
- 2 x red onions thinly sliced Minced fresh flat-leaf parsley for garnish
Direcciones
- In a pot, combine the beets with the red wine vinegar and sufficient cool water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer till tender, about 40 min. Drain the beets and let them cold. (The beets may be cooked 1 day in advance and kept covered and chilled.) Peel the beets and cut them into 1-inch wedges.
- In a small saucepan, combine zest, orange juice, sugar, and vinegar and boil the mix till it is reduced to about 1/4 c.. Let the mix cold.
- In a large bowl, whisk together the orange mix, oil, and salt and pepper to create a smooth dressing. Add in the beet slices, orange segments, and onion and mix till well combined. Let stand at room temperature, or possibly chill for up to 6 hrs, to let the flavors come together. Transfer to a serving bowl and garnish with the parsley.
- This recipe yields about 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 124mg | 5% |
| Potassium 577mg | 16% |
| Total Carbs 24.95g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 20.32g | 14% |
| Protein 2.87g | 5% |
